Buff-a-Enchiladas with Avocado Mango Dip
These enchiladas are basically buffalo chicken dip that got its act together and put on real pants. They’re creamy, cheesy, baked in salsa-verde sauce, and served with an avocado-mango dip that’s sweet, rich, and smugly delicious.
EQUIPMENT (PAID LINKS)
- 9x13-inch baking dish
- Aluminum foil
- Oven
Ingredients
- 1 cup salsa verde
- 1 can cream of chicken soup 10.5 ounces
- Cooking spray or 1 teaspoon oil estimated
- ¾ cup deli buffalo-style chicken dip
- 2 cups shredded rotisserie chicken
- 8 small flour tortillas about 6-inch
- 2 cups shredded Monterey Jack cheese
- ¼ cup sliced olives
- 1 large mango diced
- 2 avocados diced
- Tortilla chips for serving (about 4 cups, estimated)
Instructions
- Make the Green Sauce: In a bowl, stir together the salsa verde and cream of chicken soup until smooth and creamy.
- Prep the Baking Dish: Heat oven to 375°F. Lightly grease a 9x13-inch baking dish, then spread a thin layer of the green sauce across the bottom.
- Mix the Buffalo Chicken Filling: In another bowl, stir together the buffalo-style chicken dip and shredded rotisserie chicken until the chicken is evenly coated and creamy.
- Fill and Roll: Spoon filling down the center of each tortilla, about ¼ cup per tortilla, then roll up and place seam-side down in the baking dish.
- Sauce and Cheese It: Spoon the remaining green sauce over the enchiladas and spread it out evenly, then sprinkle Monterey Jack over the top.
- Bake Covered: Cover the dish tightly with aluminum foil and bake for about 20 minutes, until hot and bubbly at the edges.
- Finish Uncovered: Remove the foil and bake 5 more minutes, until the cheese is fully melted and looks ready to ruin your shirt.
- Make the Avocado Mango Dip: While the enchiladas bake, gently mix the diced mango and diced avocado in a bowl until combined, keeping it chunky instead of mashed.
- Garnish and Serve: Sprinkle sliced olives over the enchiladas, then serve hot with the avocado mango dip and tortilla chips on the side.